the "EASY COOK" function
EASY COOK features guide
Pizza
• Bought freshly made pizza
• Pizza base ready for use
• Home-made pizza
• Frozen pizza
•Chicken weighing 1 to 1,700 kg
• Duckling, pheasant etc
• Fresh tarts
• Frozen tarts
• Whole fish
(Bream, codling, trout,
mackerel, etc)
• Fish roast
• Roast Beef
(left very pink in the middle)
Poultry
Tarts
Fish
Roast Beef
• Pork roasts:
- Loin
- Fillet
Pork
Cakes
2 possible choices
Quiche
• Fresh quiches
• frozen quiches
By turning the
adjustment knob
towards "+" you
have access to the
"SPONGE CAKE"
function.
• Place it on the shelf to obtain a crusty pizza base (you can
place a sheet of cooking paper between the shelf and the
pizza to protect the oven from splashes of cheese).
• Place it on a baking tray to obtain a soft base.
• Cooking on a spit: do not forget to place the dripping pan
on the first runner level to catch the fat.
• Cooking in a dish: you should opt for earthenware dishes
to avoid splashing and spitting.
• Pierce the skin of poultry to avoid spitting.
• use a non-adhesive aluminium tin:
• the pastry will be crustier underneath.
• Remove the joint from the refrigerator a minimum of one
hour before cooking starts: the colder the meat is, the col-
der it will be at the end of the cooking session.
• Use an earthenware dish. Add one or two tablespoonfuls
of water.
• at the end of the cooking session, allow the meat to stand for 7
to 10 minutes wrapped in a sheet of aluminium foil before slicing
it. The meat should be salted at the end of the cooking session.
• cakes prepared in a round or square cake tin and always
placed on the oven shelf.
it is possible to cook two cakes in their cake tins next to one
another.
• Use a non-adhesive aluminium baking tin: the dough will
be crusty underneath.
• Remove the container from frozen quiches before placing
them on the shelf.
• This will give you a rare joint: if you prefer your meat well
cooked, you should instead choose a traditional cooking
function.
• Remove as much of the bard as possible as this can lead
to smoking in the oven.
• small, individual cakes and biscuits: these should always
be placed in the enamel dish.
choux pastry should be cooked on the "CAKES" setting
to get the best results
• SPONGE CAKE
• Individual biscuits and pas-
try snacks : cookies,
almond cakes, croissants,
bread rolls, packaged
oven-ready currant buns,
cheese on toast
• CAKES
• Family cakes (sweet or sa-
voury), Pound cake
102
• this function should only be used for whole fish, cooked
with herbs and white wine (grilled fish or those cooked in
foil require the oven to be preheated).
Summary of Contents for ZX6011N
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